Name: Roasted Romano pepper soup, crunchy crumbs and burrata
Total time: 2100 s
Yield: 4
Ingredients: 2 slice sourdough bread; 1 teaspoon chilli flakes; 1 bunch thyme; 4 Romano pepper; 1 onion; 1/2 bulb garlic; 1 red chilli; 1 tin peeled plum tomatoes; 1 tablespoon balsamic vinegar; 1 bunch thyme; 1 bunch fresh oregano; 100 gram red lentils; 1 vegetable stock cube; 1 burrata; 1 handful basil leaf

Step 1

Preheat the oven to 180°C/160°C fan/ gas mark 4.

Step 2

Blitz the bread (2 slices) in a food processor to make rough breadcrumbs. Toss with the chilli flakes (2 g) and thyme leaves (1 bunch) and season. Heat a splash of olive oil in a frying pan over a medium heat and fry the breadcrumbs until golden. Set aside.

Step 3

Arrange the peppers (4) , onion (1) , garlic (1/2 bulb) (no need to peel) and chilli (1) on a roasting tray and drizzle with olive oil. Roast for 20 minutes, until soft.

Step 4

Remove from the oven and squeeze the garlic cloves from their skins into the tray. Add the tomatoes (1 tin) , vinegar (15 mL) , thyme (1 bunch) and oregano (1 bunch) , then return to the oven for another 5-10 minutes.

Step 5

Cook the lentils (100 g) with the stock cube (1) according to the pack instructions. Blitz the red pepper mix in a blender until smooth. Combine with the cooked lentils, taste and add a splash more balsamic vinegar, if needed.

Step 6

Ladle the soup into serving bowls. Serve each topped with some torn burrata (1) , the breadcrumbs and the fresh oregano and basil (1 handful) (if using). Drizzle with a little olive oil.

Roasted Romano pepper soup, crunchy crumbs and burrata

RECIPE

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